Moro Saffron Rice

The business!

(serves 4)

80g unsalted butter
½ cinnamon stick
5 whole green cardamom pods cracked
3 whole black peppercorns
200g basmati rice, washed and soaked in salted water for 3 hours
2 tablespoons roughly chopped pistachio nuts (optional)
2 tablespoons barberries (optional)
good pinch of saffron infused in 4 tablespoons of boiling water
sea salt

To serve
200g Greek yoghurt seasoned with I crushed garlic clove, salt, pepper
caramelised crispy onions

Melt butter in a saucepan, medium to low heat. Add cinnamon, cardamom pods and peppercorns. Fry until spices release aromas (about 4 mins). Drain rice well, add to butter, stir to coat for a minute. Turn up heat medium to high. If using pistachios and barberries stir in now. Pour in enough water to cover rice by about 1cm, season with salt. Rest a circle of greaseproof paper on the water, place lid on pan, bring to boil and simmer for 5 mins. Lift lid and paper off and drizzle saffron water evenly over the rice. Replace paper and lid. Turn down heat to low and cook for another 4 mins.

Serve with yoghurt on the side and crispy onions on top.